“Grilled” Nectarine + Mozzarella Salad

I’m not ready to let go of summer yet.  I think it’s partly because I feel like I’ve yet to fully settle into my new home, and the changing of seasons seems to parallel, well, what should be a changing of seasons in my life as well.  A change I’m not quite ready for yet.

@Hobbit – I got one salvageable pic last night!

That’s probably why this salad is a little confused too.  I originally cooked the nectarine in a little nutmeg, thinking it might taste good.  But while it tasted great with the nectarine, it was decidedly odd with the dressing.  I also didn’t really grill the fruit, since I have no grill and even if I did, I would have no clue how to work it.  I just browned the nectarine on a pan on the stove.

Aside from the weird nutmeg, this salad was delish.  The slightly caramelized nectarine and lightly pickled red onion might have been my favorite part of the salad.  Or maybe it was the soft and creamy fresh mozzarella.  Or the creamy vinaigrette…

Loosely followed recipe from Farmhouse Table
Yields 1 giant personal salad

Dressing (adjust to taste):
~1/2 Tbsp wine vinegar (I used red b/c that’s what I had.  Also, I like things less tangy;  use more if you like tang)
a couple small squirts of of whole grain mustard
a couple small squirts of honey
olive oil
splash of heavy cream, or small spoonful of crème fraîche

1 peach or nectarine, pitted and sliced into four thick cross sections
2-3 handfuls greens of choice (mixed greens, arugula, baby spinach, etc.)
~1/3 ball of fresh mozzarella, torn into bite sized pieces
however much red onion you want, thinly sliced
wine vinegar
optional:  sugar
coarse salt
fresh ground pepper

1. Combine wine vinegar, mustard and honey.  Mix.
2.  Drizzle olive oil in while whisking to emulsify (I think I used ~1/8 to 1/6 c.)
3.  Add heavy cream or crème fraîche.  Whisk to mix.

1.  Pour a little of wine vinegar over the onion slices.  Mix in sugar to taste if desired.  Set aside to marinate for ~10 minutes.
2.  Heat up olive oil on pan over medium high  heat.
2.  Sprinkle salt over fruit slices.
3.  Brown fruit slices in pan to desired browness/doneness.
4.  Combine greens, peach slices, onions (discard excess liquid first, if there’s any), mozzarella and desired amount of dressing.  Toss to combine.
5.  Sprinkle salt and fresh ground pepper over salad.